If you’re craving a delightful twist on two classic desserts, the Lemon Meringue Pie Cannoli Recipe is exactly what you need. This dessert marries the bright, tangy lemon curd and fluffy meringue of lemon meringue pie with the crisp, crunchy shell of a traditional Italian cannoli. The result is a perfectly balanced treat that is at once refreshing, creamy, and satisfyingly crisp, making it an instant crowd-pleaser for any occasion or simply to brighten your day with a burst of citrusy joy.
Ingredients You’ll Need
Gathering the right ingredients is essential to capture the perfect harmony of flavors and textures in this recipe. Each component from the creamy ricotta to the sweet powdered sugar contributes to the luscious filling, while the egg whites and cream of tartar help create that cloud-like meringue topping with a beautifully toasted finish.
- 12 cannoli shells: Choose store-bought for ease or homemade for a comforting touch and crispy texture.
- 1 cup lemon curd: Adds a bright, zesty lemon flavor that forms the base of your filling.
- 1 cup ricotta cheese: Brings creamy richness and smoothness to the filling without overpowering the tart citrus.
- 1/2 cup powdered sugar: Sweetens the filling gently, blending perfectly with the ricotta.
- 1 teaspoon lemon zest: Adds an extra burst of fresh lemon aroma and flavor complexity.
- 2 egg whites: Whipped into a meringue to crown the cannoli with light, airy texture.
- 1/4 cup granulated sugar: Sweetens the meringue and helps achieve those stiff, glossy peaks.
- 1/4 teaspoon cream of tartar: Stabilizes the egg whites so your meringue stays perfectly fluffy.
- 1/2 teaspoon vanilla extract: Adds a subtle warm note to round out the meringue’s flavor.
How to Make Lemon Meringue Pie Cannoli Recipe
Step 1: Prepare the Lemon Filling
Start by combining the lemon curd, ricotta cheese, powdered sugar, and lemon zest in a medium bowl. Mix these ingredients until the filling is completely smooth and creamy. Pop it in the fridge to chill for at least 30 minutes — this step will help the filling set nicely and make it easier to pipe later.
Step 2: Make the Meringue Topping
Next, whip the egg whites with cream of tartar in a large bowl until they hold soft peaks. Gradually add granulated sugar, a spoonful at a time, while continuing to beat until you reach stiff, glossy peaks. Then stir in the vanilla extract so your meringue has that subtle vanilla warmth intertwined with its sweet lightness.
Step 3: Assemble the Cannoli
Fill a piping bag with the chilled lemon filling and gently pipe it into each crispy cannoli shell, ensuring every bite will have that luscious tangy center that makes this recipe shine.
Step 4: Add the Meringue Topping
Now fill a second piping bag with the fluffy meringue and pipe it on top of the lemon filling in each shell. This step creates the dreamy, cloud-like topping that sets this recipe apart.
Step 5: Toast the Meringue
Preheat your oven broiler to high. Place the filled cannoli on a baking sheet and broil them for 1-2 minutes or until the meringue is beautifully browned and lightly toasted. Keep a close eye on them to avoid any burning because the difference between perfectly golden and burnt can happen quickly.
Step 6: Serve and Enjoy
Let your Lemon Meringue Pie Cannoli cool just slightly before serving. The contrast of the warm toasted meringue, the chilled lemon ricotta filling, and the crisp shell will excite every taste bud.
How to Serve Lemon Meringue Pie Cannoli Recipe
Garnishes
For a stunning presentation, sprinkle additional lemon zest or a light dusting of powdered sugar over the top. Fresh mint leaves or small edible flowers can add a fresh pop of color and aroma that complements the citrus notes beautifully.
Side Dishes
This dessert pairs wonderfully with a simple cup of herbal tea or a crisp sparkling wine, both of which highlight the bright lemon flavors while cleansing the palate. For an extra indulgence, serve alongside fresh berries or a scoop of vanilla bean ice cream.
Creative Ways to Present
Try arranging your Lemon Meringue Pie Cannoli on a long platter lined with lemon slices or vibrant lemon leaves. Drizzle a bit of lemon syrup or honey on the platter for a glossy finish that makes the dessert as eye-catching as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. For best texture and flavor, consume within 24 hours as the shells may start to soften over time.
Freezing
Because cannoli shells can become soggy after thawing, it’s best to freeze the lemon filling and meringue separately if you want to prepare in advance. Freeze the filling in small containers, and whip fresh meringue when ready to serve.
Reheating
Reheat only if necessary by briefly warming under the broiler for a few seconds to revive the toasted meringue. Be careful to avoid melting the filling or softening the shells too much.
FAQs
Can I use homemade cannoli shells for this recipe?
Absolutely! Homemade cannoli shells add a delightful, fresh-crisp texture that makes this Lemon Meringue Pie Cannoli Recipe even more special. Just ensure they’re fully cooled before filling.
Is there a non-dairy alternative for the ricotta?
You can swap traditional ricotta for a dairy-free ricotta-style cheese or even thick coconut cream for a similar creamy consistency and subtle flavor.
Can I prepare the lemon filling ahead of time?
Yes, the lemon filling can be made a day in advance and refrigerated. This actually helps the flavors deepen and makes piping the filling easier when you’re ready to assemble.
What if I don’t have a piping bag?
No worries! You can use a sturdy plastic zipper bag with a corner snipped off as a makeshift piping bag for both the filling and the meringue.
How important is the cream of tartar in making the meringue?
Cream of tartar helps stabilize the egg whites and prevents them from collapsing. While you can make meringue without it, using cream of tartar yields better volume and lasting fluffiness.
Final Thoughts
This Lemon Meringue Pie Cannoli Recipe is truly a gem worth adding to your dessert repertoire. Its delightful play on textures and flavors makes it a refreshing and indulgent treat that’s perfect for sharing. I promise once you try it, it will become a new favorite to revisit again and again. So gather your ingredients, get creative, and enjoy every tangy, sweet bite!
Print
Lemon Meringue Pie Cannoli Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
A delightful twist on traditional cannoli, these Lemon Meringue Pie Cannoli feature crisp shells filled with a creamy lemon ricotta mixture, topped with sweet, toasted meringue for a refreshing and elegant dessert perfect for any occasion.
Ingredients
Cannoli Shells
- 12 cannoli shells (store-bought or homemade)
Lemon Filling
- 1 cup lemon curd (store-bought or homemade)
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon lemon zest
Meringue Topping
- 2 egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Lemon Filling: In a medium bowl, combine lemon curd, ricotta cheese, powdered sugar, and lemon zest. Mix until smooth. Refrigerate for at least 30 minutes to chill and allow flavors to meld.
- Make the Meringue Topping: In a large mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form. Gently mix in vanilla extract.
- Assemble the Cannoli: Fill a piping bag with the chilled lemon filling. Pipe the filling carefully into each cannoli shell, ensuring they are filled evenly without cracking the shells.
- Add the Meringue Topping: Using a separate piping bag, pipe the prepared meringue topping over the lemon filling within each cannoli shell, covering the filling generously but neatly.
- Toast the Meringue: Preheat your oven broiler to high. Place the filled cannoli on a baking sheet and broil for 1-2 minutes, watching closely until the meringue tops are lightly browned and toasted, being careful not to burn.
- Serve and Enjoy: Remove from the oven and allow to cool slightly. Serve the Lemon Meringue Pie Cannoli immediately to enjoy their perfect combination of textures and flavors.
Notes
- Use fresh lemon zest for the best bright citrus flavor.
- Ensure egg whites are at room temperature before whipping to achieve maximum volume.
- Watch the meringue closely while broiling; it can brown quickly.
- For a gluten-free option, use gluten-free cannoli shells.
- Can be prepared a few hours ahead; keep refrigerated until serving.
